Margherita Cake Recipe

This is a classic Italian cake recipe that uses ricotta cheese. It is light and fluffy, with an egg-based dough that has been flavored with orange zest and vanilla extract.

The margherita cake without eggs and butter is a delicious dessert that can be made in less than an hour.

Before you get too enthusiastic, keep in mind that this cake does not contain tequila and is not named after the Margherita drink. Instead, it’s a simple Italian dish. The texture is delicate and fluffy, with a mild taste. Margherita Cake is traditionally prepared with butter and lemon zest, but we altered it up a little.

Eggs, sugar, flour, corn starch, vegetable oil, and baking powder are the only ingredients required for this recipe. Who’d have guessed that a light and fluffy cake could be made in no time with a few cupboard staples? Best of all, it may be served as a dessert, teatime treat, or snack. This cake is delicious and fluffy like a cloud, and you will adore it!

What Is Margherita Cake, Exactly?

Many people immediately associate the first name with the renowned tequila drink. This cake, on the other hand, does not include tequila and is not named after the drink.

Because the cake is historically rich in butter and eggs, it has a somewhat yellow hue, and when combined with the brilliant white powdered sugar coating, it may be called after a daisy, which in Italian is margherita. In fact, this cake is known as torta margherita in Italy.

Margherita Cake Instructions

To prepare the cake, combine all of the dry ingredients in a large mixing bowl. Whisk the wet ingredients (excluding the egg whites) until smooth in a separate dish. Whisk together the wet and dry components until the mixture is smooth. Now gradually add the beaten egg whites, stirring after each addition.

In a prepared springform cake pan, pour the batter and bake until golden and cooked through.


Make sure you don’t leave out the corn starch to keep the cake moist. It aids in the crumbly and delicate texture of the cake. If you don’t have corn starch on hand, potato flour may be substituted.

It’s recommended not to use cake mix for this cake since it’s so fragile.

Always make sure that all of your ingredients (particularly the eggs!) are at room temperature before baking a cake. The texturing will be off otherwise.

Allowing the baking powder to do its job is important, so don’t leave it out for too long! Otherwise, it will be rendered ineffective.

What Is The Best Way To Serve Margherita Cake?

This cake may be enjoyed in a variety of ways. To create a tiered cake, cut the cake horizontally into two layers and fill each piece with your favorite filling.

Use mildly sweetened whipped cream for a less sweet alternative.

Custard, fruit preserves or jam, and chocolate spread are among more filler possibilities.

Alternatively, serve the cake simple with whipped cream or ice cream on the side.

What Is The Best Way To Store Margherita Cake?

The cooled cake may be kept at room temperature for up to a week after baking. Just make sure it’s securely wrapped in plastic wrap or stored in an airtight container.

The Italian Margherita cake is also freezer-friendly. Individual slices should be wrapped in plastic wrap and placed in a freezer-safe plastic bag. Freeze for up to one month and defrost before serving at room temperature.

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In a large mixing bowl, whisk together egg yolks, hot water, oil, and vanilla extract.


Separately, whisk egg whites until stiff peaks form, gradually adding sugar.


Combine flour, baking powder, and cornstarch in a mixing bowl.


Alternate adding the flour mixture to the egg yolks and the egg whites.


Pour the mixture into the cake pan when it is smooth and airy, and bake for 1 hour at 180°C/350°F.


Serve with a dusting of powdered sugar.


Stick a skewer or toothpick in the middle (thickest portion) of the cake to see whether it’s done. The cake is done when it comes out clean.

The margarita bundt cake recipe is a delicious dessert that will be perfect for your next party. It’s easy to make and tastes great!

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